One-Pot Savory Olive and Herb Granola with Garlic Yogurt

Name: One-Pot Savory Olive and Herb Granola with Garlic Yogurt
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2½ cups (240 g) old-fashioned rolled oats; 4 tablespoons (60 ml) extra-virgin olive oil; ¾ cup (110 g) kalamata olives, pitted and coarsely chopped; ½ cup (75 g) green olives with pits removed, coarsely chopped; 1½ teaspoon (3 g) dried oregano; 1 teaspoon (1 g) dried thyme; ¾ teaspoon (1 g) dried rosemary, finely chopped, finely chopped; ½ teaspoon (3 g) sea salt; ¼ teaspoon (½ g) freshly cracked black pepper; ½ cup (60 g) sliced almonds; ¼ cup (35 g) raw pumpkin seeds; ¼ cup (25 g) freshly grated Parmigiano-Reggiano, finely grated; 3 (15 g) large garlic cloves, minced; 1 cup (240 ml) plain Greek yogurt; 1 tablespoon (15 ml) fresh lemon juice; ¼ teaspoon (1½ g) fine sea salt; freshly cracked black pepper

From the MyKitchenBank Kitchen

A Mediterranean-inspired savory granola made in one pot, combining toasted oats, olives, and fresh herbs with a crispy, herbaceous finish. Served alongside creamy garlic yogurt for dipping or spooning. This breaks the mold of sweet granolas—perfect for breakfast, snacking, or as a crunchy topping for salads.

Prep: 15 min
Cook: 25 min
Wait: 15 min
Total: 55 min
Makes: About 3 cups granola plus 1¼ cups garlic yogurt

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Ingredients

4 servings

For the granola
2½ cups (240 g) old-fashioned rolled oats
4 tablespoons (60 ml) extra-virgin olive oil
¾ cup (110 g) kalamata olives, pitted and coarsely chopped
½ cup (75 g) green olives with pits removed, coarsely chopped
1½ teaspoon (3 g) dried oregano
1 teaspoon (1 g) dried thyme
¾ teaspoon (1 g) dried rosemary, finely chopped, finely chopped
½ teaspoon (3 g) sea salt
¼ teaspoon (0.5 g) freshly cracked black pepper
½ cup (60 g) sliced almonds
¼ cup (35 g) raw pumpkin seeds
¼ cup (25 g) freshly grated Parmigiano-Reggiano, finely grated
For the garlic yogurt
3 (15 g) large garlic cloves, minced
1 cup (240 ml) plain Greek yogurt
1 tablespoon (15 ml) fresh lemon juice
¼ teaspoon (1.5 g) fine sea salt
freshly cracked black pepper

Equipment (5)

10-inch (25 cm) cast iron skillet or large ovenproof skillet
Measuring cups and spoons
Wooden spoon
Small bowl for garlic yogurt
Large spoon for serving

Steps

Before you start

Preheat oven to 350°F (175°C)
Pit and chop olives in advance so they're ready to add
Have all dried herbs measured and ready
Make the garlic yogurt while the granola cools

1
Combine dry ingredients
- Pour the 2½ cups rolled oats into a 10-inch cast iron skillet or large ovenproof skillet.
- Add the dried oregano (1½ teaspoons), dried thyme (1 teaspoon), chopped rosemary (¾ teaspoon), sea salt (½ teaspoon), and black pepper (¼ teaspoon).
- Stir well with a wooden spoon to distribute the herbs evenly throughout the oats.
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Ready when: Herbs are evenly distributed; no clumps of spices
Tip: Mixing everything dry first prevents the herbs and spices from clumping when you add oil
2
Add oil and toss
- Drizzle the 4 tablespoons olive oil over the oat mixture and stir vigorously for 1–2 minutes until every oat grain is lightly coated.
- The mixture should look slightly glistening but not drenched.
- Work quickly to coat everything evenly.
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Ready when: All oats appear evenly coated with oil; no dry patches
Tip: Don't oversaturate with oil—it will make the granola soggy rather than crispy
3
Toast the baseOven 350°F / 175°C
- Place the skillet in a 350°F (175°C) oven and bake for 8 minutes, stirring halfway through (at about 4 minutes).
- The oats should begin to smell nutty and turn a light golden color.
- Stir from the edges toward the center to ensure even toasting.
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Ready when: Oats are light golden; fragrant and nutty smell
Tip: Stir at the halfway mark to prevent any edges from browning too quickly
4
Add nuts and seedsOven 350°F / 175°C
- Remove the skillet from the oven and stir in the sliced almonds (½ cup) and pumpkin seeds (¼ cup).
- Return to the oven for 4 more minutes, stirring once halfway through.
- The nuts should turn slightly golden and fragrant.
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Ready when: Almonds and seeds are light golden and smell toasted
Tip: Adding nuts and seeds midway ensures they don't burn before the oats are fully crispy
5
Fold in olives and cheeseOven 350°F / 175°C
- Remove the skillet from the oven.
- Immediately fold in the chopped kalamata olives (¾ cup), chopped green olives (½ cup), and grated Parmigiano-Reggiano (¼ cup).
- Stir gently for 1 minute so the warm granola slightly softens the cheese and allows the flavors to meld.
- Return to the oven for 3 more minutes.
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Ready when: Cheese begins to brown slightly at the edges; olives are warm
Tip: Fold gently so the olives don't burst and scatter liquid unevenly
6
Cool and set crunch
- Spread the hot granola in an even layer on the skillet and allow it to cool at room temperature for at least 15 minutes.
- As it cools, the granola will firm up and become crunchy.
- Stir occasionally (every 4–5 minutes) to break up any large clumps and help it cool evenly.
- It should clump slightly but break apart easily into bite-sized pieces.
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Ready when: Granola is cool to the touch and separates easily into crunchy pieces
Tip: Cooling it in the pan (rather than transferring to a plate) helps retain moisture and prevents pieces from becoming too hard
7
Make garlic yogurt
- While the granola cools, combine the plain Greek yogurt (1 cup) in a small bowl with minced garlic (3 cloves), fresh lemon juice (1 tablespoon), and fine sea salt (¼ teaspoon).
- Stir until smooth.
- Taste and adjust salt and lemon as needed.
- Add a few cracks of black pepper just before serving.
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Ready when: Yogurt is smooth and evenly flavored; garlic and lemon are well incorporated
Tip: Mince the garlic finely so it distributes evenly without large chunks; use fresh lemon juice for the brightest flavor
8
Serve and enjoy
- Divide the cooled savory granola among serving bowls (about ¾ cup per person).
- Top each with a generous spoonful of garlic yogurt (about ⅓ cup) and serve immediately.
- The contrast between the warm, crunchy granola and cool, tangy yogurt is part of the charm.
- Serve with extra lemon wedges on the side if desired.
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Ready when: Granola is distributed in bowls and yogurt is spooned on top
Tip: Eat immediately for maximum crunch; reheating the granola in a low oven for 5 minutes will restore crispness if it softens over time

Good to know

Tips

For extra depth, replace half the olive oil with a good garlic-infused oil or heat the olive oil gently with a smashed garlic clove for 1 minute, then strain before using.
This granola works beautifully as a topping for salads, soups (especially tomato-based), or simply as a crunchy snack with hummus or white bean dip.
Toast your own herbs if you have fresh ones available—finely chop and add them in the final minute of toasting for a fresher flavor, though dried herbs work beautifully for convenience.
The granola can be made entirely on the stovetop over medium heat in a large skillet if you prefer to avoid the oven; stir constantly and toast for about 12–15 minutes total, adding nuts and olives partway through.

Make ahead

Granola keeps at room temperature in an airtight container for up to 5 days. Make the garlic yogurt up to 2 days ahead; cover and refrigerate. Reheat the granola in a 300°F (150°C) oven for 5 minutes if it softens before serving.

Storage & reheating

Granola: Room temperature in an airtight container up to 5 days; flavor and crunch peak within 3 days. Garlic yogurt: Refrigerate up to 3 days. Do not freeze either component.

Substitutions

kalamata olives → Niçoise olives or other brined black olives. Use a similarly assertive olive; adjust quantity to taste. Avoid pitted canned olives, which tend to be mushy.
freshly grated Parmigiano-Reggiano → Crumbled feta cheese. Feta adds tanginess; use about 3 tablespoons (30 g) since it's saltier. Add in the final 2 minutes so it doesn't melt entirely.
sliced almonds → Pine nuts or raw walnuts, roughly chopped. Pine nuts stay tender; walnuts will be slightly softer. Both contribute richness. Use the same weight.
plain Greek yogurt → Labneh or thick regular yogurt. Labneh is thicker and tangier; use 1 cup. Regular yogurt will be more fluid; consider draining it through cheesecloth for 30 minutes first.